If you’re anything like me and, well, the rest of the population, you get hungry between lunch and dinner. It’s inevitable, regardless of how big of a lunch you eat. While I would gladly eat dinner at 5pm on the dot, my boyfriend isn’t quite so keen on that timing, seeing as he often doesn’t get home from work until 6:30 at the earliest. At the risk of eating dinner without him every night, I strategically pick afternoon snacks that are satisfying and delicious that aren’t too filling that I can’t eat a solid dinner later on.
This green smoothie is perfect. It’s healthy, loaded with immune-boosting ingredients, and colorful to boot. Plus, it’s sweet. Enough said. If you wanted to make this more of a meal rather than a snack, I would suggest beefing it up by adding something along the lines of half an avocado, a scoop of protein powder, or a banana.
One small mango, peeled and pitted
5 frozen pineapple chunks
2 small oranges (clementines or mandarins work great), peeled
Juice of 1/2 lemon
Juice of 1/2 lime
Heaping handful baby spinach
1/2 tsp ground ginger
1/4 tsp ground turmeric
Dash of cinnamon
Water, to cover
- In a high-speed blender, combine all ingredients and add water to cover.
- Blend on high for 30 seconds or so until smooth and no chunks remain.
- Sip and enjoy!
If you make this recipe, don’t forget to post and tag me @theardentcook on Instagram. Thanks for stopping by!
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